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Fork twisted in spaghetti with vegan mushroom sauce without cream.

Vegan Mushroom Pasta Without Cream

5 from 1 vote
This creamy vegan mushroom pasta recipe comes together in 20 minutes only! What's fascinating is that is made entirely without cream.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Author: Eloïse Jennes


  • 2 servings of gluten-free pasta
  • 8 oz (250 g) white mushrooms buy sliced mushrooms to save time
  • 1 tablespoon vegan butter or your preferred cooking oil
  • ¼ cup cashew butter
  • 1 cup vegetable broth
  • ¼ teaspoon nutmeg
  • ¼ teaspoon garlic powder


  • Bring water to a boil. Cook the pasta according to package directions. Drain when cooked.
  • Brush off the dirt of the mushrooms and cut them into slices.
  • Heat a large pan or skillet with vegan butter or your preferred cooking oil. When hot, sauté the mushrooms over medium-high heat for 5-8 minutes until golden.
  • Add in the cashew butter, vegetable broth, nutmeg and garlic powder. Wait for the cashew butter to melt and form a sauce. Simmer for 3-5 minutes until the sauce thickens.
  • Toss the pasta into the pan until covered in sauce.


  1. White button mushrooms, cremini mushrooms or baby bellas taste great in creamy mushroom pasta. You could also use porcini, portobello, oyster or shiitake mushrooms.
  2. Choose cashew butter made from 100% cashews that are unroasted and unsalted and unsweetened. It should be very mild in flavor when eating a spoonful. Do not replace the cashew butter with another type of nut or seed butter. 
  3. On average, 1 serving of pasta equals 2-3 ounces (60-85 g).


Calories: 276kcal | Carbohydrates: 15g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Fiber: 2g | Sugar: 3g
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